Chilled Cherry Soup
Chilled Cherry Soup has been prepared in many versions. I first tried this delicious recipe at The Stafford’s Weathervane restaurant in Charlevoix, Michigan about 12 years ago. At first, I was kind of hesitant because it sounded a little weird, but I was brave and tried it. I was soooo good that I brought a few orders of it to my friends, and we all were smitten. I have dreamed about this chilled soup for many years. I returned to this famous restaurant recently and decided to try and replicate the recipe. Below is my version, and it rivals the original.
Cold cherry soup originally came from Hungary and Poland, where cooks would use a lot of sugar and sour cherries. Traditional cherry soup is made with sour cream and heavy cream (I used 1/2 and 1/2 to lighten the soup, a bit). Sometimes the soup is with made flour to thicken it; I found this unnecessary. I like this lighter version, which I made with black cherry yogurt and fat-free sour cream.
Recipe for Chilled Cherry Soup
One – 15-ounce can of pitted tart cherries
One – 15-ounce can of sweet cherries
One cup of Black Cherry Greek Yogurt
One cup of Fat-Free Sour Cream
One cup of Fat-Free Half and Half
One Cup of Fat-Free Milk
Sugar, Brandy, or Kirsh (to taste)
1. Place the tart and the sweet cherries in a food processor or a blender and puree, then set aside. (reserve a little for a garnish.
2. Place the yogurt, the sour cream, the half & half, and the milk in a bowl and mix thoroughly.
3. Add the cherry mixture, sugar, brandy or kirsh (to taste)
Garnish with floating dried cherries (if desired). You can also drizzle a litle sour cream, or use some of the pureed cherries.